Pat the brisket dry with paper towels, then generously season all sides with coarse salt and cracked black pepper, pressing the seasoning into the meat.
Preheat your smoker or grill to a steady 225°F, adding soaked wood chips to the fire or smoker box to produce a steady stream of smoke.
Place the brisket fat side up on the grill grates, ensuring good airflow around the meat, and close the lid to start the slow smoking process.
Maintain the smoker temperature around 225°F, adding more soaked wood chips every hour to keep a consistent smoke flow.
Spritz the brisket every hour with the beef broth or apple juice using a spray bottle to keep the bark glossy and moist.
Cook the brisket for approximately 10-12 hours, or until the internal temperature reaches 195-205°F and the bark is deep mahogany and firm to the touch.
Once done, carefully remove the brisket from the smoker and wrap it loosely in foil, letting it rest for at least 30 minutes to retain juices.
Unwrap the brisket, then slice against the grain to reveal its smoky, juicy interior with a beautiful bark crust.
Serve slices of brisket hot, enjoying the tender, flavorful meat with a smoky aroma and appealing crust.
